I would probably make stuffed shells by cooking a package of frozen chopped spinach in the microwave, then letting it cool while going to the store to pick up a package of those big pasta shells. Cook the pasta until barely done, drain in a colander and run cold water over it to stop it from cooking.

Squeeze the moisture out of the spinach and gradually mix it into the crab dip until the proportions look right. Stuff the shells, put in a shallow baking dish, cover, and refrigerate until dinner time.

You could put a tomato or Bechamel sauce on them but I'd just top them with a bit of cheddar and Parmesan cheese and bake at 350 for about 30-40 minutes. Halfway through the cooking time, you could top then with a sprinkle of crumbs.

It makes great stuffing for chicken breasts- just cut a slit in the side, stuff, roll in your choice of breading or coating and then cook as usual.

I would divide in half and freeze. Riches is a lovely hors d'ouvre in the freezer.

But you could toss it with some cooked pasta....or add 3 eggs and about 1/2 a cup of crates emmenthaler and bake in a pie shell and call it quiche...albeit a very rich quiche.
you could stuff cherry tomatoes with it adn call it salad....heat it up, add a splash of sherry wine and serve over toast points for lunch

Thanks, y'all. I may go the path of least resistance and freeze it, as is, in small amounts. When it is time to thaw as a hors d'ouvre, I may add a tad of parm and a splash of sherry and heat it in a small ramekin. If I have them at the time and need a greater amount than I have, I'll throw in some spinach and/or artichoke hearts. Sort of a combination of both of your suggestions.

When looking online for suggestions, I notice a number of hot crab dip recipes call for cheddar cheese. I just can't imagine crab and cheddar, although Parm and Emmenthaler sound good with it.

Right now I've eaten so much over this weekend, that nothing sounds good to me. Freezing as-is keeps me from having to think about it right now.

roxanna, if you can get here in 30 minutes, you can have some. After that, it is going to be frozen! :D

ah, if only I knew where you are! My witch's broom could make the trip in time, I'd bet! (yum!!)

Freeze. In nice small packets. Rest on what you can do with it. So many options that you already researched. Baked, stuffed in tomato halves...cucumber stuffed. But baked is often best once frozen. Like you mentioned so many better cheeses than cheddar. A nice hot crock of crab dip or a ramekin with artichoke and spinach for a sunday brunch for two....add a whipped egg or two...serve with some toast points.

I divided the dip in half and froze it flat in Ziplock bags for quick defrost. As I've read all the comments, I've come to the conclusion that I want to come up with something similar to hot artichoke dip, except with crab meat in it. So, I think when I use the first package, I'll add a healthy dose of Parmesean cheese and chopped artichoke hearts. Since the artichoke hearts I have are frozen, any ideas on how to cook them? Steam? Boil with wine and lemon juice in the water? Anything else?

I don't think I have ever seen frozen raw artichoke hearts....you sure you don't just need to cut them up?

I'd use it as a filling for omelets. Yum!

I keep at least two packages of either C&W or Trader Joe's artichoke hearts in my freezer at all times. Both brands give microwave cooking instructions on the packages, so that's what I follow. A little bit of water in a microwave safe container, cover, and cook for 4-6 minutes. Drain, and they're ready to use.